Lactic Acid Bacteria as Cell Factories

Synthetic Biology and Metabolic Engineering

1st Edition - May 3, 2023
Editors: Didier Montet, Ramesh C. Ray, Vasco Ariston De Carvalho Azevedo, Spiros Paramithiotis
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 9 3 0 - 2
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 9 3 0 - 2
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 9 2 9 - 6

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology o… Read more

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Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc.

Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.

Cover image
Title page
Table of Contents
Front Matter
Copyright
Contributors
Preface
1: LAB as cell factories: A synthetic biology approach for plasmid DNA and recombinant protein production
Abstract
1.1: Introduction
1.2: Heterologous expression systems
1.3: Safety concerns
1.4: Final considerations
References
2: Synthetic biology and metabolic engineering for improvement of lactic acid bacteria as cell factories
Abstract
2.1: Introduction
2.2: CRISPR-Cas-based genome editing
2.3: Probiotics
2.4: Gene silencing
2.5: Concluding remarks
References
3: Overview of traditional, emerging, and future applications of LAB and most important contributions of genome editing tools for food, feed, and pharmaceuticals
Abstract
Graphical Abstract
3.1: Lactic acid bacteria
3.2: Lactic acid bacteria phylogenetic and functional groups
3.3: Genome editing
3.4: Application of LAB and the contribution of genome editing in food
3.5: Application of LAB and the contribution of genome editing in green chemicals, fuels, and enzymes
3.6: Application of LAB and the contribution of genome editing in the pharmaceutical field
3.7: LAB as biotherapeutics
3.8: Conclusions
References
4: Lactic acid bacteria in biorefineries
Abstract
Acknowledgments
4.1: Introduction
4.2: Lactic acid bacteria
4.3: Products of LAB fermentation
4.4: Innovation and advances
4.5: Conclusion and perspectives
References
5: Lactic acid microbial production and recovery: Review and recent advances in bioprocess integration
Abstract
5.1: Introduction
5.2: Upstream processes for lactic acid production
5.3: Challenges in lactic acid separation and purification
5.4: Conclusion and future prospects
References
6: Lactic acid bacteria for riboflavin production
Abstract
6.1: Introduction
6.2: Riboflavin biosynthesis, genetic and transcriptional organization
6.3: Riboflavin production by biotechnological processes
6.4: In situ riboflavin production
6.5: Conclusions and future perspectives
References
7: Lactic acid bacterial cell factories for the production of gamma-aminobutyric acid
Abstract
7.1: Introduction
7.2: GABA biosynthesis, genetic, and transcriptional organization
7.3: GABA production by biotechnological processes
7.4: In situ GABA production
7.5: Conclusions and future perspectives
References
8: Use of exopolysaccharides from lactic acid bacteria to develop cereal-based food: Perspectives and challenges for Burkina Faso
Abstract
8.1: Introduction
8.2: Lactic acid bacteria
8.3: Conclusion
References
9: Lactic acid bacteria for the generation of bioactive peptides
Abstract
9.1: Introduction to lactic acid bacteria benefits
9.2: Bioactive peptides produced by microbial fermentation
9.3: Sources of bioactive peptides
9.4: Mechanisms of bioactive peptides
9.5: Safety of bioactive peptides
9.6: Future perspective
9.7: Possible challenges of bioactive peptides generated by LAB
9.8: Conclusions
References
10: Lactic acid bacteria as potential sources of enzymes: From genes to industrial applications
Abstract
10.1: Introduction
10.2: Characteristics of lactic acid bacteria
10.3: Enzymes produced by LAB
10.4: Genetically modified lactic acid bacteria
10.5: Conclusions
10.6: Future perspective
References
11: Amylolytic lactic acid bacteria: Cell factories for direct lactic acid production from biomass by simultaneous saccharification and fermentation
Abstract
11.1: Introduction
11.2: Lactic acid bacteria
11.3: Amylolytic lactic acid bacteria
11.4: Amylolytic enzymes in LAB
11.5: LA and its importance
11.6: Metagenomics—A powerful tool to isolate and discover novel LAB and ALAB
11.7: Submerged and solid-state fermentation for LA production using ALAB
11.8: Poly lactic acid production from biomass by ALAB
11.9: Application of ALAB in starch-based food processing
11.10: Conclusions and future perspectives
References
Further reading
12: Role of phytases from lactic acid bacterial species in level upgradation of bioavailable micronutrients in food applications
Abstract
12.1: Introduction
12.2: Food substrates
12.3: Finished food products
12.4: Phytate-containing basal diet mixture
12.5: Conclusions and future perspectives
References
13: Production of flavor compounds by lactic acid bacteria in fermented foods
Abstract
13.1: Introduction
13.2: Volatile compounds produced by LAB in fermented foods
13.3: Mechanisms of volatile compounds synthesis by LAB
13.4: LAB species implied in the synthesis of volatile compounds in fermented foods
13.5: Factors modulating LAB contribution to flavor formation
13.6: Conclusions and future perspectives
References
14: Lactic acid bacteria as biocontrol agents of food pathogens
Abstract
14.1: Introduction
14.2: Lactic acid bacteria in bio-preservation
14.3: Application of LAB in the preservation of milk and dairy products
14.4: Conclusions
References
15: Biotechnology of bacteriocins production by LAB
Abstract
15.1: Introduction
15.2: Classification of LAB bacteriocins
15.3: Mechanism of action of bacteriocins
15.4: Production, purification, and conditioning of bacteriocins
15.5: Applications of bacteriocins in the food industry
15.6: Applications of bacteriocins in domains other than food industry
15.7: Conclusion
References
16: Synthetic biology approaches for biosurfactants production by lactic acid bacteria
Abstract
Acknowledgment
16.1: Introduction
16.2: Biosurfactant production by LAB
16.3: Biosurfactant biosynthetic pathways in model organisms
16.4: Unraveling biosurfactant pathways in LAB
16.5: Synthetic biology approaches to improve biosurfactant production in LAB
16.6: Key messages
References
17: Biosurfactants production by LAB and emerging applications
Abstract
17.1: Introduction
17.2: Lactic acid bacteria as novel biosurfactant candidates
17.3: Bioprocesses and renewable substrates for sustainable production of biosurfactants
17.4: Downstream and characterization of biosurfactants
17.5: Applications of biosurfactants with specific focus on lactobacilli
17.6: Innovation and advances: Biorefinery concept based on cheese whey valorization
17.7: Conclusion
References
18: The reducing power of LAB in fermentation and biomass production
Abstract
18.1: Introduction
18.2: Oxidoreduction and biological systems
18.3: Biological impact of electrochemical exchanges
18.4: Conclusion and future perspectives
References
19: Bioremediation of heavy metals from aquatic environments by lactic acid bacteria
Abstract
19.1: Introduction
19.2: Use of LAB for heavy metal reduction
19.3: Conclusions and future perspectives
References
20: Lactic acid bacteria and Bifidobacterium as potential psychotherapeutics
Abstract
20.1: Introduction
20.2: Neurochemicals produced by LAB strains
20.3: Clinical evidence
20.4: Discussion
20.5: Conclusion and future perspective
Full names of probiotics strains mentioned in text
References
Index

Didier Montet

Dr Didier Montet obtained his PhD in food microbiology, University of Montpellier. He has been conducting research in the food sector and more particularly in food safety for more than 35 years. He created the Food safety team at UMR Qualisud at Cirad in Montpellier, France. He is a national expert in biotechnology and additives at the National Food Safety Agency (ANSES). He is CIRAD's representative for EFSA (article 36). His main research concerns the understanding of the microbial ecology of food and food safety. He has published more than 230 articles and 8 books as an editor in the field of food (Fermentations, traceability, mycotoxins). He has managed or participated in 8 European projects. It carries out various expertise in the world concerning national food security organizations (with the FAO, the French embassy and several international foundations). He has developed a collective expertise methodology to identify food hazards.

Affiliations and expertise

Senior Researcher and Expert in Food Safety Cirad, UMR Qualisud, Montpellier Cedex 5, France

Ramesh C. Ray

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.

Affiliations and expertise

Director, Centre for Food Biology and Environment Studies, Bhubaneswar, India

Vasco Ariston De Carvalho Azevedo

Prof. Vasco Azevedo is a senior professor of the Department of Genetics, Ecology, and Evolution at the Federal University of Minas Gerais, Brazil. He is a member of the Brazilian Academy of Science and Knight of the National Order of Scientific Merit of the Brazilian Ministry of Science, Technology, and Innovation. He is also a research 1A of the National Council for Scientific and Technological Development (CNPq), which is the highest position. His total research publications include more than 500 research articles, nine books, and more than 52 book chapters. Professor Azevedo is a pioneer of the genetics of lactic acid bacteria, Probiotics, and Corynebacterium genomics in Brazil. He has specialized and currently researching bacterial genetics, genomes, transcriptomes, and proteomes for the development of new vaccines and diagnostic against infectious and autoimmune diseases.

Affiliations and expertise

Senior Professor, Depto de Genética , Ecologia e Evolução, ICB/UFMG. Av. Antonio Carlos,6627. Pampulha, Belo Horizonte, Minas Gerais, Brazil

Spiros Paramithiotis

Dr. Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has co-authored more than 100 publications in peer-reviewed journals and book chapters and has received more than 2500 citations.

Affiliations and expertise

Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece